Home » Easter » Easter Baking

Italian Easter Pie

Print
Send to Friend
Add Your Recipe
Posted on 2009-03-28

More in Easter Baking:

 Easter Story Cookies
 Easter Hunt Pie
 Italian Easter Bread

Similar Categories:

 St Patricks Day Baking
 Christmas Baking & Desserts
 Thanksgiving Baking & Desserts
 Halloween Baking
 Easter Eggs + Candy
 Rosh Hashanah Baking

Italian Easter Pie 5425 views
2.25 avg rating
4 votes

 

For a unique way to round out your Easter menu, try this sweet yet savory Italian pie

Ingredients

For the crust:

3 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick cold, unsalted butter, cut into cubes
1/4 cup vegetable shortening
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 to 3 tablespoons cold milk

For the filling:

1 1/2 pounds ricotta cheese, drained well
3/4 cup sugar
5 large eggs
1 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 cup finely chopped semisweet chocolate
1/4 cup lightly toasted pine nuts or almonds


Directions

1.Make the pie crust first. Sift flour, sugar, baking powder and salt into large mixing bowl. Add butter and shortening and work into the flour mixture with a pastry blender until it resembles crumbs. In a small bowl, whisk eggs and vanilla together and add to crumbs. Knead together with your hands, adding as much milk as necessary to form a ball. Divide into two portions, one slightly larger than the other. Wrap in plastic wrap and refrigerate for at least an hour.

2.Remove dough from refrigerator and roll out on a lightly floured surface to 1/8-inch thick. Lay the dough on the bottom of a deep dish pie pan. Let an inch hang over the sides. Refrigerate. Roll out the second half of dough to the same thickness and transfer to a baking sheet. Wrap the top with plastic and refrigerate.

3.Preheat oven to 325 degrees F.

4.Beat together ricotta cheese and sugar until combined. Add eggs, one at a time, beating well after each addition. Stir in orange zest, cinnamon, chocolate and pine nuts.

5.Remove pie pan from oven and pour filling into it. Lay the second pastry on top and match up the edges, crimping them together. Make several small slits in the top of the pie with a knife, to allow steam to escape.

6.Bake for one hour, or until the pastry is golden brown. If edges begin to burn, use a piece of aluminum foil wrapped around the pie.

7.Cool on a wire rack and serve room temperature.


Author Comments

If you are looking for a unique way to round out your Easter Sunday menu, try this sweet yet savory Italian pie. It's the perfect complement to any Easter feast.
 

Comments

 
I have the same comment as the one above. Is there a step missing???? Do you bake the bottom crust before filling it? For how long?
Pam James on 2011-03-17
 
Is there a step missing here? Do you put the bottom crust in first to bake?
Tony on 2010-04-15
 
 

Post Comment

 
   
Your name*
Your email
Comment*
 
 
   
 
Like this article?
Link to this article
Just copy and paste the code below to add this link to your page.

Tell a friend
Your Email
Your Name
Your Friends Email
Your Friends Name
Your Message